1/4 c. plus 2 tbsp. part-skim Ricotta cheese
2 tbsp. lowfat sour cream
1/2 c. dry white wine
8 oz. spinach fettuccine
2 tbsp. olive oil
1 c. sm. broccoli florets
2 carrots, cut into matchstick-size pieces
1 yellow bell pepper, cut into matchstick-size pieces
3 garlic cloves, minced
2 tbsp. minced fresh basil or 2 tsp. dried, crumbled
1 tbsp. minced fresh parsley
2 tsp. minced fresh thyme or 3/4 tsp. dried, crumbled
2 lg. plum tomatoes, diced
Freshly grated Parmesan cheese

Puree Ricotta and sour cream in processor until smooth. Boil wine in heavy small saucepan until wine is reduced to 1/4 cup. Stir in cheese mixture. Season sauce with salt and pepper. Remove sauce from heat; cover and keep warm.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat olive oil in heavy large saucepan over medium-high heat. Add broccoli, carrots, bell pepper, garlic and herbs and saute until vegetables are crisp-tender, about 5 minutes. Drain pasta and add to vegetables. Stir in sauce. Toss well. Transfer to large bowl. Garnish with tomatoes. Pass Parmesan cheese separately. 2 servings.